The classic chicken and dumplings recipe is a taste of the old south. For people brought up on chicken dumplings, this is as close to a taste of true happiness as can be found anywhere. Everyone has their own special ingredient that goes into the dumplings, but here is an easy basic recipe which will remind you of the good old days. The ingredients start with a ‘boiler chicken’ which is less easy to find these days, but ask your butcher. If not, a standard chicken will do.
1 whole boiler chicken
2 cloves garlic
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon salt
5 cups of flour
1 teaspoon pepper
3 large eggs
First to make the stock we cook the chicken in a big pot with lots of water (at least enough to cover the chicken and carrots and salt and garlic. Let it cook for 2 hours, until the flesh falls away from the bones. Now allow the stock to cool completely.
Break the eggs and whisk with 300ml of cold chicken stock from the pot. In a seperate bowl, mix together the flour, salt and baking powder.
Stir the stock into the flour mix bit-by-bit to form a dough. Knead it for 2 minutes and roll out on a floured surface to 2 centimetres thick. Now cut out your duplings and pile them on a floured plate with lots more flour between each layer.
Boil the remaining stock androp in the dumplings and de-boned chicken pieces cook for a couple of minutes and serve.